GRILLED TERIYAKI TOFU SKEWERS
Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!
Provided by Minimalist Baker
Categories Entree Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.
- Add the cubed tofu to the dish with the marinade, stir (or cover with a lid and shake) to coat well, cover, and let sit at room temperature for 30 minutes to marinate.
- While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze - about 2-3 minutes. If it thickens too much, add a little water to thin. If it's too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.
- Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with 1 piece of red onion in between each tofu cube and ending with a piece of red onion. There should be ~8 tofu cubes per skewer.
- Next, grill! Make sure as many tofu cubes as possible are making contact with the pan, and turn every 3-4 minutes, until browned and beginning to char in spots - about 10-15 minutes.
- Transfer to a serving plate, brush the reserved glaze over the tofu, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.
- Leftover grilled tofu keeps stored in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 1 skewer, Sodium 1332 mg, Sugar 13.6 g, Fiber 0.8 g, Calories 191 kcal, SaturatedFat 1.5 g, Fat 8.9 g, Protein 15.8 g, Carbohydrate 15.9 g, UnsaturatedFat 5.4 g
TOFU & VEGETABLE SKEWERS RECIPE BY TASTY
Here's what you need: water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, sriracha, black pepper, firm tofu, pepper, onion, zucchini, wooden skewers
Provided by Merle O'Neal
Categories Dinner
Time 30m
Yield 4 skewers
Number Of Ingredients 13
Steps:
- Soak wooden skewers in a shallow dish filled with water to prevent burning.
- Place tofu on a paper towel-lined plate. Top with another paper towel and another plate. Microwave for 3 minutes.
- Slice tofu into 9-12 cubes and set aside
- Combine water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper then stir.
- Place tofu in the marinade and refrigerate for at least 1 hour.
- Remove tofu from marinade. Heat marinade over a low heat and cook for about 10 minutes, until it reduces and thickens.
- Assemble skewers, alternating between tofu and veggies.
- Heat a pan or grill and cook each skewer for 3-4 minutes per side.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 11 grams, Sugar 13 grams
BARBEQUED TOFU
Steps:
- Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.
Nutrition Facts : Calories 231, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 738 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 10 grams, Sugar 19 grams
GRILLED TOFU AND VEGETABLE SKEWERS
Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
- To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
- To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
- Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
- Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
- Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.
"BARBECUED" TOFU
For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Cut tofu cake horizontally (slicing parallel to work surface) into 4 rectangles and press.
- Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
- Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes.
- Turn tofu over and brush with reserved sauce. Broil until browned and bubbly, about 5 more minutes. Serve hot or at room temperature, on bread with coleslaw if desired.
Nutrition Facts : Calories 173 g, Fat 10 g, Fiber 3 g, Protein 16 g
BBQ TOFU KABOBS
If you wish you can put pepper pieces, small onions or mushrooms between the tofu. If you haven't tried tofu, try this recipe you may surprise yourself and like It.
Provided by Bergy
Categories Lunch/Snacks
Time 8h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut tofu into 1 x 1 1/2" cubes and place in shallow dish.
- In a saucepan combine the tomato juice, oil, paprika, chili powder, oregano, thyme, mustard, Worcestershire sauce (be sure to use a brand that does not contain anchovies to make this recipe vegetarian), hot pepper, and salt & pepper.
- Heat until boiling.
- Brush all over the tofu so all sides are coated.
- Marinate at room temperature for 1 hour or you can marinate in the fridge for up to 8 hours.
- Thread tofu on four skewers.
- Place on greased grill and BBQ for about 20 minutes, turning occasionally.
Nutrition Facts : Calories 117, Fat 8.4, SaturatedFat 1.5, Sodium 65.4, Carbohydrate 3.4, Fiber 1.5, Sugar 1.4, Protein 9.6
GRILLED TOFU SKEWERS WITH SRIRACHA SAUCE
Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
Provided by MOTTSBELA
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h25m
Yield 2
Number Of Ingredients 10
Steps:
- Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.
Nutrition Facts : Calories 301 calories, Carbohydrate 19.4 g, Fat 19.8 g, Fiber 5.2 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 2465.7 mg, Sugar 8.1 g
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- Remove tofu from packaging, drain and press dry with paper towel to remove as much moisture as possible.
- In a mixing bowl, whisk together tamari, sesame oil, coconut sugar, rice vinegar, sriracha, ginger and garlic.
- Pour ⅔ of the marinade over the tofu in a bowl. Toss gently and let marinate for 1 hour, stirring every 10-15 minutes to make sure it's well coated.
- Prep all vegetables. When tofu is ready, thread the tofu squares and vegetables onto skewers. Brush with remaining 1/3 of the marinade, making sure the vegetables are well coated. Save any of the leftover marinade from the tofu.
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